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How to make Chickpea pilaf with haloumi

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 60ml (1/4 cup) extra virgin olive oil
  • 50g butter
  • 2 large brown onions, halved, thinly sliced
  • 1 1/2 tablespoons Moroccan seasoning
  • 65g (1/3 cup) raisins
  • 2 x 250g pkts steamed Coconut, Chilli & Lemon Grass basmati rice
  • 400g can chickpeas, rinsed, drained
  • 80ml (1/3 cup) hot water
  • Plain flour, to dust
  • 2 x 180g pkts haloumi, cut into 1cm-thick slices
  • 1 bunch fresh coriander, leaves picked, coarsely chopped
  • 40g (1/4 cup) pistachio kernels, coarsely chopped
  • Baby spinach leaves, to serve

Method

  • Step 1 Heat half the oil and half the butter in a saucepan over medium-high heat. Cook the onion, stirring often, for 10 minutes or until light golden. Stir in the seasoning and raisins and cook for 1 minute or until aromatic.
  • Step 2 Add the rice and use a fork to separate the grains. Stir in the chickpeas. Add the hot water and bring to the boil. Cover and cook over medium heat for 5 minutes or until heated through.
  • Step 3 Meanwhile, heat the remaining oil and butter in a large frying pan over medium heat. Place the flour on a plate. Dip the haloumi in the flour and shake off excess. Cook for 2 minutes each side or until golden.
  • Step 4 Divide the chickpea pilaf among serving plates. Sprinkle over the coriander and pistachios. Top with haloumi. Serve with baby spinach leaves.